Preheat oven to 425 degrees; grease baking sheets. In a large bowl, mix 3 1/2 cups flour, baking powder and salt. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs; set aside. In a small bowl, with a wire whisk, beat 2 eggs, milk, mustard, honey and steak sauce; add the ham. Stir into the flour mixture just until blended, adding extra flour if necessary to make a soft dough. On a lightly floured surface, roll the dough into a 12 x 8-inch rectangle. Cut the dough into eight 4 x 3-inch rectangles; cut each rectangle into 2 triangles. Place on the baking sheets about 2 inches apart. Beat the remaining egg; brush the tops of the scones with the egg. Bake for 10 minutes, or until golden brown.